A delightful dessert, Russian Fruit Mould makes a rich end to a meal. The orange-flavoured liqueur may be omitted in the interests of economy although it does add a fillip to the fruit/
2 lb. canned sliced peaches, drained and with the can juice reserved 10 fl. oz. double cream ½ cups heavy cream oz. gelatine dissolved in
1 tablespoons hot water
2 tablespoons orange-flavoured liqueur
3 oz. fresh blackberries, washed and hulled
In a medium-sized mixing bowl, mash 2 pounds of the peach slices with a fork until they form a coarse puree. Stir in the cream and set aside.
In a small saucepan, heat 10 fluid ounces of the reserved can juice over low heat. Set aside 6 fluid ounces of the remaining juice and discard the rest. When the juice is warm, stir in the dissolved gelatine and mix well. Remove the pan from the heat.
Pour the juice mixture into the fruit and cream mixture, stirring constantly.
Pour the mixture into a medium-sized ring mould. Place the mould in the refrigerator and chill for 3 hours or until the mould has set.
Remove the mould from the refriger-ator and dip the bottom quickly into hot water. Run a knife around the edge of the mould to loosen it. Place a decorative serving plate, inverted, over the mould and reverse the two. The mould should slide out easily.
Fill the centre of the mould with the remaining peach slices.
In a small measuring jug, combine the remaining reserved can juice with the orange-flavoured liqueur and stir well to blend. Pour the mixture over the peach slices in the centre of the mould. Scatter the blackberries decoratively over and around the mould.
Serve at once.